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Add a photoServings: 8
Ingredients
- 1 can Pineapple, (20 ounce) crushed
- 1 c. Margarine, at room temperature
- 3Â 1/2 c. Brown sugar, packed
- 4 x Large eggs, whipped
- 1/2 c. Rum
- 3Â 1/3 c. Unbleached flour
- 1Â 1/2 tsp Baking pwdr
- 1 tsp Baking soda
- 1 c. Coconut, shredded
Directions
- Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in warm soapy water and let drain, dry, and cold to room temperature. Generously prepare jars with cooking spray and flour.
- Drain pineapple for 10 min, reserving juice. Puree liquid removed pineapple in a blender. Measure out 1 1/2 c. puree, adding a little juice if necessary to make 1 1/2 c.. Set puree aside. Throw away remaining juice. In a mixing bowl, combine applesauce, half brown sugar till light and fluffy. Beat in Large eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking pwdr, and baking soda. Gradually, add in to pineapple mix in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or possibly they'll tip over) in the center of oven. Bake 40 min. Keep lids in warm water till they're used. When cakes are done, remove jars that are Warm from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cold.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 8 servings | |
| Calories 891 | |
| Calories from Fat 244 | 27% |
| Total Fat 27.67g | 35% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 4.23g | |
| Cholesterol 104mg | 35% |
| Sodium 725mg | 30% |
| Potassium 303mg | 9% |
| Total Carbs 147.36g | 39% |
| Dietary Fiber 2.4g | 8% |
| Sugars 104.1g | 69% |
| Protein 9.02g | 14% |
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